Ive been working on eating a little bit healthier and attempting to lose the last bit of baby weight…problem is..I LOVE cakes and cookies! I have a hard time just saying NO! I wish there was such thing as healthy cookies! 😉 Alas, there aren’t any that will help me lose weight, so that means they’re off limits…for a short time! 😛
Even though they are off limits to me, doesn’t mean I can’t make them for other people! I still love to bake! So when my fiance needed some cookies for a bake sale, I was jumping at the chance to make these babies! Again! Every time I’ve ever made these, they’ve been a hit! They’re soft, chewy, chocolate-y, and have peanut butter swirls all throughout! Ahhh be still my heart. These are my absolute fav! They’re a crowd pleaser every time!
I have posted about these cookies before..but I HAVE to do it again! I can’t let them go unnoticed because they are my favorite and I make them over and over again! You will too 🙂 They come out perfect every time I make them. Ive made them big, think like 4 inches wide, and ive made them bit size, think a half dollar! Small or large, these babies have the perfect texture and greatest flavor! Try them, you won’t be sorry! 🙂
Ingredients
- 1 1/2 cups creamy peanut butter
- 1 cup powdered sugar
- 2 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 Tablespoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chips
Directions
- Preheat oven to 350 degrees. Line a couple baking sheets with parchment paper
- Place peanut butter and powdered sugar in a bowl and mix to combine.
- Toss in the freezer until read to use. About 20 minutes.
- Place butter in a bowl of a stand mixer and mix until creamy. Add sugar and mix again.
- Add eggs and vanilla, mix to combine.
- Place flour, salt, and baking soda together and sift into the wet ingredients.
- Add the chocolate chips and mix until all they're all throughout the dough.
- Remove peanut butter mixture from the freezer.
- Start pulling off small chunks, about the size of a quarter, from the bowl, and adding them to the dough. Use about half the peanut butter, then turn your mixer on low for no more than 2-3 turns. Add the remaining peanut butter in small chunks, turn the mixer on low again for no longer then 2-3 turns of the mixer. You want peanut butter swirled throughout!
- Using a small or medium sized cookie scoop, scoop the cookie dough onto the lined cookie sheets, about 1 1/2 inches apart.
- Bake for 8-10 minutes. Allow to cool on the baking sheet for 5 minutes then transfer to cooling racks
Notes
Slightly Adapted from: Picky Palate
